Pérez Veros – Ribera Del Duero

The Aldekoa winery is the only Segovian bodega in the Ribera de Duero denomination. It is to be found in the village of Aldehorno, which is to the very north of Segovia on the border with Burgos.

The new winery was built in 2006 specifically to allow local growers to vinify and exploit almost 30 hectares of their high quality grapes under the ‘Pérez Veros’ brand name, rather than sell them to other bodegas.

The only variety used in the Aldekoa bodega is tinto del país, literally ‘the ink of the country’ the grapes are more commonly known as Tempranillo. These grapes, from vines between five and twenty years old, are grown in small vineyards around the villages of; Aldehorno, Haza and Fuentenebro. The vineyards are at an altitude of 1,000 meters and it is this altitude that marks these grapes out as being different from those of the rest of the Ribera de Duero denomination. The vines are subject to green pruning and cluster reduction.

Aldekoa has an average production of 80,000 litres (just over 100,000 bottles). 50,000 bottles are Pérez Veros Joven – unoaked, young red wine, 26,000 bottles are Pérez Veros Roble – red wine that has spent six months in oak casks and 26,000 bottles are Pérez Veros Crianza – red wine that has spent twelve months in oak casks and a further twelve months in the bottle before being released to the market. Pérez Veros also produce a small quantity of Clarete a 100% Tempranillo Rosé wine.

Making wine: Fermentation takes place in 16,000 kilo capacity, temperature controlled, stainless steel vats and depending on the type of wine, in casks of French oak.

Pérez Veros Joven – young red wine

Varieties: 100% tinto del país (Tempranillo)

Vineyard: Dry, no irrigation, grapes are grown ‘espalier’.

No vines /ha 2,200 vines /hectare

Orientation of the vineyard: 70% North – South and 30% East – West.

Soil: Surface of large pebbles with some clay overlying much deeper limestone.

Climate: Cold wet winters and hot dry summers, with very cool summer nights.

Harvest Manual harvest into 3,000 kg stainless steel ‘buckets’

Yield: 3,500 litres/hectare

Vinification: Grapes are received into an 8,000 Kg capacity hopper and are then fed to an automatic de-stemming machine, optionally some of the grapes may also be gently crushed between rubber rollers before the grapes and juice are pumped into the bottom of a stainless steel fermenting vessel. Fermentation starts with the actions of the yeast ‘bloom’ found on the grapes skins and continues until almost all of the residual sugar has been fermented. The temperature is controlled during this process. When fermentation is complete the free run juice is bled from the fermentation vessel.

Ageing of the wine in oak: – None

Date of bottling: June – September of the year after harvest,

Sale from: July, Alcoholic strength: about13%

Joven tasting notes:

Visual phase:

A brilliant purplish red colour with an average intensity. With bluish and purplish facets characteristic of the variety.

Aromatic phase:

Average but persistent intensity, a little closed in at first , will benefit from some oxygenation. Red fruits predominate; raspberries and acid strawberries balance the alcohol, with some vegetal, undergrowth suggestions, followed by hints of bakery sweetness

Taste phase:

You can taste the 1,000 meters altitude in the wine. The remarkable acidity brings a freshness and sense of vivacity to the wine, it will also contribute longevity, whilst the slightly astringent tannins balanced, with glyceric unctiouness, will smooth with time and contribute to a long and lingering taste with a high aromatic content.

Pérez Veros Roble – six months in oak red wine

Varieties: 100% tinto del país (Tempranillo)

All other viticulture and and vinification data as for joven above except:

Ageing of the wine in oak: – 6 months in casks of French oak

Date of bottling: October, (the year after harvest)

Sale from: December Alcoholic strength: about 13.5%

Roble tasting notes:

Visual phase:

An medium high density ruby red colour with purplish iridescences.

Aromatic phase:

Very clean and intense aromas, with excellent integration between the typical notes of the variety; soft fruits, blackberries, blackcurrants, strawberries… and also notes from the oak cask, sweet balsamic, hints of toast and vanilla. And finally reminders of hazelnut cream.

Taste phase:

Smooth and warm on the palate. With a round mouth feel from well integrated tannins. Then balanced acidity and a long taste of toasted sugared ripe fruit. This wine is intense and persistent.

Pérez Veros Crianza – twelve months in oak and twelve months in the bottle red wine

Viticulture and vinification as per joven and roble except:

Orientation of the vineyard: East – West.

Soil: Surface of large pebbles with some clay overlying much deeper limestone.

Yield: 2,300 litres/hectare

Ageing of the wine in oak: – a minimum of 12 months in casks of French oak

Sale from: A minimum of 24 months after harvest Alcoholic strength: about 14.5%

Tasting notes:

Visual phase:

‘Picota’ cherry-red colour.

Aromatic phase:

Notes of stone fruits, particularly apricots and peaches. ‘Jammy’ fruits of the forest, blackberry jam and blueberries.

The oak provides a spicy background with hints of cinnamon and cloves, which gradually evolves into something more mineral and bonfire like, sometimes there is also some orange blossom. Finally there are balsamic shades, eucalyptus and vine pruning smoke.

Taste phase:

Smooth and warm on the palate. With a round mouth feel from well integrated tannins. Then balanced acidity and a long taste of toasted, sugared ripe fruit. This wine is intense and persistent.

If you have ever eaten chuletillas cooked over vine prunings in a vineyard during the harvest this wine will take you back there.

Numero Uno Reserva

When I started to drink this wine it was sold as crianza! The first I tasted was a gift from a friend who had had some of the 2004 in his cellar. Drunk in 2009 with some lamb, this was my first really good aged Ribera. I have been fortunate to have drunk it, 2004 and other years on six or seven other occasions and so can say this is the best ‘aged’ Ribera I have found for less than about €30 a bottle in Spain or £40 in the UK. I look forward to the day when the 2009 will be released and two or three years later when it will be drunk. At the moment Numero Uno is €10.00 a bottle from the vineyard

http://www.perezveros.com

For the profane, the man who turns all that tempranillo grape juice into wine is Jesus.

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